Coconut Chocolate Nests

Name: Coconut Chocolate Nests
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 16 cookies
Ingredients: 4 large egg whites; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt (see Cook’s Note); 4 cups sweetened coconut flakes; One 4-ounce bittersweet chocolate bar, finely chopped; 1/4 cup heavy cream; Chopped candied praline almonds and flaky sea salt, for garnish

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Level: Intermediate

Total: 1 hr 55 min (includes cooling time)
Active: 35 min

Yield: 16 cookies

You know that candy bar — the one with coconut and chocolate and then its cousin with coconut, chocolate and almonds? Well, that candy bar was the inspiration behind these macaroons. The little coconut nests are filled with a silky smooth ganache and then topped with praline almonds and flaky sea salt. Bet you can't eat just one!

Level: Intermediate

Total: 1 hr 55 min (includes cooling time)
Active: 35 min

Yield: 16 cookies

Ingredients

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4 large egg whites

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon kosher salt (see Cook’s Note)

4 cups sweetened coconut flakes

One 4-ounce bittersweet chocolate bar, finely chopped

1/4 cup heavy cream

Chopped candied praline almonds and flaky sea salt, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
Combine the egg whites, sugar, vanilla and salt in a large bowl and whisk until very frothy. Fold in the coconut until thoroughly mixed. Scoop the mixture into sixteen 2-tablespoon-size mounds and place on the prepared baking sheets. Place your thumb in the center of each mound and pinch to create a nest.
Bake until the bottoms are browned and the edges are lightly toasted and crispy, 18 to 20 minutes. Let stand on the baking sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the ganache. Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until bubbles begin to form around the edges. Pour the cream over the chocolate and let stand for 2 minutes. Stir until melted and smooth.
Spoon the ganache into the center of each nest and sprinkle with the candied almonds and flaky salt. Let the ganache set before serving, about 30 minutes.